Arugula Salad with Apples & Manchego in Cider Vinaigrette
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With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.
All I can tell you about this arugula salad is that I made half the recipe the other day to photograph it for Serious Eats and I ate the entire thing standing at my kitchen counter at 10:30 AM. Definitely not my proudest moment but delicious nonetheless!
Arugula, Apples & Manchego in Cider Vinaigrette
With tart apples, nutty manchego, and a cider vinaigrette, this autumn arugula salad hits all the right taste buttons.
Ingredients
For the Salad
- 5 ounces arugula or baby arugula
- 1 crisp apple, such as Fuji or Honeycrisp
- 3½ ounces Manchego, thinly sliced
- ½ cup sliced almonds, lightly toasted if desired
For the Vinaigrette
- 2 tablespoons cider vinegar
- 6 tablespoons vegetable oil
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped shallots, from 1 shallot
- Heaping ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Make the vinaigrette by whisking all of the ingredients together in a small bowl. Set aside.
- Place the arugula in a serving bowl. Whisk the vinaigrette again until well combined, then add to the salad, little by little, until the greens are well dressed; you may have a little left over. Right before serving, cut the apple into thin slices and toss into the salad along with the Manchego and almonds. Taste and adjust seasoning, then serve immediately.
Nutrition Information
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- Per serving (4 servings)
- Calories: 391
- Fat: 35 g
- Saturated fat: 7 g
- Carbohydrates: 14 g
- Sugar: 9 g
- Fiber: 3 g
- Protein: 9
- Sodium: 356 mg
- Cholesterol: 26 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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This salad was a big hit with the family. It was simple to make and really delicious.
One of our family members has a mild allergy to apples. So, I substituted two pears and that worked out very well.
The salad dressing is very good, a perfect balance of flavours.
Wow!! This salad is one of the best I’ve had. Better than most restaurant salads. My family (all ages and picky foodies) LOVED it. Vinaigrette is perfectly balanced. I topped this salad with Jenn’s candied pecans. Memorable! Who thought a salad could be memorable?!
We really liked this. Very simple and tasty side salad. Would also work well with blue cheese crumbles and toasted pecans.
Thanks for another great recipe!! This is our absolute fave and “go-to” salad! I always use a combo of good quality olive oil and avocado oil, since we do not use seed oils (vegetable oils) in our home. Thanks again!
My son enlightened us on the seed oils. Can I ask you what you use in place of vegetable oil in cakes and desserts? We are really wanting to get away from seed oils. Thank you for any info you can share!
Wonderful salad as is or with combo of arugula, spinach and pears as an alternative to the apple. We too have jumped off the seed oil train and now uses avocado oil which is very neutral in flavor ( Marianne’s from Costco ) as replacement for anything calling for vegetable oil. Thank you Jen for your consistently great recipes!
a perfect salad from our perfectly wonderful chef…light, easy to put together and visually appealing. Thanks Jenn. The cheese is a must. I used toasted slivered almonds from Trader Joes Served with oven roasted salmon with a country Dijon mustard and dill weed topping and Israeli couscous with chopped dates, orange zest and chopped scallions. Harcourt Verte looked nice on the plate. A good white wine finished it off perfectly
This salad and dressing have become weekly staples in my house. I don’t use arugula, but a spring blend lettuce mix, and it works perfectly. Just a really good salad and dressing.
I made this salad in October 2021… It was excellent! The vinaigrette was amazingly easy and super yummy!!
OMG this was fabulous! Up till now your Brussels sprout and Kale salad’s been the winner in our house but we have a new Number 1. 🥳 Thank you, love your recipes!
This was a great salad to accompany a soup supper. I paired it with the Italian Wedding Soup and served red wine poached pears as a dessert. A healthy and well reviewed dinner party menu!